So, this recipe is almost exactly like this recipe.
Except that instead of yogurt, I used cheese. Instead of beets, I’m using grilled bread as a vehicle.
You pick your favorite.
Also, I can’t take all (any) of the credit for this. Last month in Bon Appetite, there was a letter from the editor at the beginning of the magazine that basically said he threw a party, forgot the appetizers, and was forced to grill bread and throw some things on top of it to keep his guests happy.
The idea of that made me really happy, so I ran with it.
Grilled Bread + Sweet Ricotta
- a loaf of this bread, sliced
- 2-3 T olive oil
- 1/4 C ricotta cheese
- 1 T agave or honey
Brush olive oil onto both sides of the bread, and place on a hot grill until you get those beautiful char marks and bread is slightly crusty.
Top with ricotta cheese, drizzle with agave and sprinkle chives over each slice.
It kept us happy right through lunchtime, too.